↞ recipe box start page
Category: Pasta
Prep Time: Cook Time: Total Time:
Nonstick spray
8 curly-edged lasagna noodles (7 ounces), broken in half
1 tablespoon olive oil
1 onion, chopped fine
1 1/2 pounds white mushrooms, trimmed and sliced thin
2 garlic cloves, minced
16 ounces fresh baby spinach
1 (28-ounce) can crushed tomatoes
1 (15-ounce) container ricotta cheese
1 1/4 cups (21/2 ounces) grated Parmesan cheese
1/2 cup minced fresh basil
1 large egg
4 cups (1 pound) shredded mozzarella cheese
Line the slow cooker with an aluminum foil collar: Layer and fold sheets of heavy-duty foil until you have a six-layered rectangle that measures 16 by 4 inches. Press the collar into the back side of the slow cooker insert. Fit two more large sheets of foil into the slow cooker, perpendicular to each other, with the extra hanging over the edges of the cooker for a sling to help remove the lasagna later.
Bring 4 quarts water to a boil in a large pot. Add the broken lasagna noodles and 1 tablespoon salt and cook, stirring often, until the noodles are al dente. Drain the noodles, rinse them under cold water until cool, then spread them out in single layer over clean kitchen towels and let dry. (Do not use paper towels; they will stick to the noodles.)
Heat the oil in the same pot over medium-high heat until shimmering. Add the mushrooms, garlic, and 1/4 teaspoon salt, cover, and cook until the mushrooms are softened, about 5 minutes. Uncover, add the onions, and continue to cook until the mushrooms are dry and browned, 5 to 10 minutes longer. Stir in the spinach, cover, and cook until wilted, about 2 minutes. Stir in the crushed tomatoes and 1/2 teaspoon salt.
In a bowl, mix the ricotta, 1 cup (2 ounces) Parmesan, basil, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Spread 1/2 cup of the mushroom-spinach sauce into the prepared slow cooker.
Arrange 4 lasagna noodle pieces in the slow cooker, overlapping if necessary, then dollop 9 rounded tablespoons of ricotta mixture over noodles. Sprinkle with 1 cup mozzarella, then spoon 1 cup more mushroom-spinach sauce over top. Repeat the layering of lasagna noodles, ricotta mixture, mozzarella and mushroom-spinach sauce twice more. For the final layer, arrange the remaining 4 noodles in the slow cooker, then top with the remaining mushroom-spinach sauce and sprinkle with the remaining mozzarella and remaining Parmesan.
Cover and cook until the lasagna is heated through, about 4 hours on low. Let the lasagna cool for 20 minutes. Using the sling, transfer lasagna to serving platter and serve.
view more member recipes
SPINACH MUSHROOM LASAGNA - Crockpot
Category: Pasta
Prep Time: Cook Time: Total Time:
Nonstick spray
8 curly-edged lasagna noodles (7 ounces), broken in half
1 tablespoon olive oil
1 onion, chopped fine
1 1/2 pounds white mushrooms, trimmed and sliced thin
2 garlic cloves, minced
16 ounces fresh baby spinach
1 (28-ounce) can crushed tomatoes
1 (15-ounce) container ricotta cheese
1 1/4 cups (21/2 ounces) grated Parmesan cheese
1/2 cup minced fresh basil
1 large egg
4 cups (1 pound) shredded mozzarella cheese
Line the slow cooker with an aluminum foil collar: Layer and fold sheets of heavy-duty foil until you have a six-layered rectangle that measures 16 by 4 inches. Press the collar into the back side of the slow cooker insert. Fit two more large sheets of foil into the slow cooker, perpendicular to each other, with the extra hanging over the edges of the cooker for a sling to help remove the lasagna later.
Bring 4 quarts water to a boil in a large pot. Add the broken lasagna noodles and 1 tablespoon salt and cook, stirring often, until the noodles are al dente. Drain the noodles, rinse them under cold water until cool, then spread them out in single layer over clean kitchen towels and let dry. (Do not use paper towels; they will stick to the noodles.)
Heat the oil in the same pot over medium-high heat until shimmering. Add the mushrooms, garlic, and 1/4 teaspoon salt, cover, and cook until the mushrooms are softened, about 5 minutes. Uncover, add the onions, and continue to cook until the mushrooms are dry and browned, 5 to 10 minutes longer. Stir in the spinach, cover, and cook until wilted, about 2 minutes. Stir in the crushed tomatoes and 1/2 teaspoon salt.
In a bowl, mix the ricotta, 1 cup (2 ounces) Parmesan, basil, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper together. Spread 1/2 cup of the mushroom-spinach sauce into the prepared slow cooker.
Arrange 4 lasagna noodle pieces in the slow cooker, overlapping if necessary, then dollop 9 rounded tablespoons of ricotta mixture over noodles. Sprinkle with 1 cup mozzarella, then spoon 1 cup more mushroom-spinach sauce over top. Repeat the layering of lasagna noodles, ricotta mixture, mozzarella and mushroom-spinach sauce twice more. For the final layer, arrange the remaining 4 noodles in the slow cooker, then top with the remaining mushroom-spinach sauce and sprinkle with the remaining mozzarella and remaining Parmesan.
Cover and cook until the lasagna is heated through, about 4 hours on low. Let the lasagna cool for 20 minutes. Using the sling, transfer lasagna to serving platter and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mushroom And Spinach Lasagna
by sgre52160
Sauce: 2 medium red peppers 1/2 medium onion 2 medium cloves garlic 4 medium tomatoes, raw 1/8 tsp ground thyme 1/2 cup home-made vegetable broth 1/8 tsp hot pepper sauce 1 tsp balsami
by sgre52160
Sauce: 2 medium red peppers 1/2 medium onion 2 medium cloves garlic 4 medium tomatoes, raw 1/8 tsp ground thyme 1/2 cup home-made vegetable broth 1/8 tsp hot pepper sauce 1 tsp balsami
Spinach And Mushroom Lasagna
by sgre52160
1 lb lasagna noodles 4 tsp olive oil 1 lb mushrooms, sliced Salt and pepper to taste 1/4 tsp dried oregano 4 cloves garlic, minced 4 bunches fresh spinach, washed and stemmed 2 cups low-fat ric
by sgre52160
1 lb lasagna noodles 4 tsp olive oil 1 lb mushrooms, sliced Salt and pepper to taste 1/4 tsp dried oregano 4 cloves garlic, minced 4 bunches fresh spinach, washed and stemmed 2 cups low-fat ric
Easy Spinach And Mushroom Lasagna
by sweetspice20
1/2 lb fresh mushrooms, sliced 1 tsp. chopped garlic 2 tbsp. water 2 26-oz jars of spaghetti sauce (or your favorite pasta sauce) 9 lasagna noodles (regular lasagna noodles, uncooked) Soy Parmesa
by sweetspice20
1/2 lb fresh mushrooms, sliced 1 tsp. chopped garlic 2 tbsp. water 2 26-oz jars of spaghetti sauce (or your favorite pasta sauce) 9 lasagna noodles (regular lasagna noodles, uncooked) Soy Parmesa
Spinach And Feta Lasagna (aka Spanakopita Lasagna) (cc)
by ICOOK2
4 bunches spinach (blanched and squeezed dry; or 4 boxes frozen spinach, thawed and squeezed dry) 1 cup herbs (such as parsley, dill and mint; chopped) 1 bunch green onions (sliced) 1 cup feta (cru
by ICOOK2
4 bunches spinach (blanched and squeezed dry; or 4 boxes frozen spinach, thawed and squeezed dry) 1 cup herbs (such as parsley, dill and mint; chopped) 1 bunch green onions (sliced) 1 cup feta (cru
Crockpot Lasagna
by kid_chef
1-1/2 pounds ground beef 1 (16-0z) box lasagna noodles 6 tbsp butter 1 small box velveeta cheese 1 (8oz) pkg. shredded mozarella cheese 1 jar spaghetti sauce Brown the ground beef until no tra
by kid_chef
1-1/2 pounds ground beef 1 (16-0z) box lasagna noodles 6 tbsp butter 1 small box velveeta cheese 1 (8oz) pkg. shredded mozarella cheese 1 jar spaghetti sauce Brown the ground beef until no tra
view more member recipes
related CDKitchen recipes
Blonde Lasagna
Chicken Lasagna Florentine
Blue Cheese and Spinach Stuffed Mushrooms
Portobello Mushroom Lasagna
Spinach Souffle Stuffed Mushrooms
Turkey, Spinach, and Squash Lasagna
Tofu-Pesto Lasagna
Spinach Lasagna
Lasagna Roll Ups
Bucket Lasagna
Recipe Quick Jump